Bourbon Sweet Potato Casserole
Ingredients
The casserole
-
3
pounds
orange flesh sweet potatoes
-
4
ounces
bourbon
-
¾
cup
evaporated milk
-
⅓
cup
light brown sugar
-
½
cup
melted butter
-
1
tablespoon
vanilla extract
-
2
teaspoons
cinnamon
-
¼
teaspoon
ground cloves
-
2
large
eggs
The crumble topping
-
½
cup
all-purpose flour
-
⅛
teaspoon
table salt
-
½
cup
light brown sugar
-
¼
cup
melted butter
-
½
teaspoon
cinnamon
-
1
cup
whole pecans
Instructions
- Preheat the oven to 400°F and poke holes in the sweet potatoes before roasting them for 45 minutes to an hour until soft.
- Remove the skins from the baked sweet potatoes.
- Reduce the oven temperature to 350°F and lightly oil a 2-quart casserole dish.
- In a food processor, combine sweet potatoes (without skin), bourbon, evaporated milk, ⅓ cup light brown sugar, ¼ cup melted butter, vanilla extract, 1 and ½ teaspoons cinnamon, cloves, and eggs. Process until smooth.
- In a separate bowl, mix together flour, ½ cup light brown sugar, ¼ cup melted butter, ½ teaspoon cinnamon, and salt to make the crumb topping. Stir in ½ cup pecans.
- Pour the sweet potato mixture into the casserole dish and smooth it out. Sprinkle the crumb topping evenly over the sweet potato mixture and add the remaining ½ cup pecans on top.
- Bake for 15-20 minutes until the topping is golden and the casserole pulls away from the edges. Let it rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
331
Total fat
16g
Total carbohydrates
38g
Total protein
5g
Sodium
186mg
Cholesterol
56mg
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